Fusion Application in Turkish Cuisine: Kimchi Example

Cemile BÜYÜKYILDIRIM; Eda GÜNEŞ

doi:10.63556/jotags.2026.1813

Authors

Cemile BÜYÜKYILDIRIM
Eda GÜNEŞ

DOI:

https://doi.org/10.63556/jotags.2026.1813

Keywords:

Kimchi, Korean, Fermented product, Pickles

Abstract

Fermented products have maintained and increased their importance in our daily diet from the past to the present. Every society incorporates fermented foods into its dietary culture. In Korean cuisine, baechu kimchi is a staple fermented product. Using the kimchi-making technique, kimchi has been produced in Turkey using white, Brussels sprouts, and red cabbage grown locally. The kimchi was produced in a sensory analysis laboratory with trained panelists. The product was subjected to sensory analysis (smell, texture, taste, and overall appeal). According to the data obtained, the overall appeal ratings of the kimchi were ranked as follows: baechu > white > red > Brussels sprout kimchi. Within the scope of this study, a new type of kimchi was produced and presented. It is intended to pioneer different studies with various suggestions.

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